Description
A creamy, flavorful vegan mashed cauliflower dish topped with sweet caramelized onions and savory mushrooms, perfect as a healthy alternative to traditional mashed potatoes.
Ingredients
Mashed Cauliflower
- 1 head cauliflower (chopped, about 2 cups)
- 1 tablespoon olive oil (or Earth Balance vegan butter)
- 6 tablespoons unsweetened plain almond milk
- Salt and pepper, to taste
Caramelized Onions and Mushrooms
- 1 onion (sliced, about 2 cups)
- 1 tablespoon olive oil
- Slash of balsamic vinegar
- 1 cup sliced baby portobello mushrooms
- Salt, to taste
Instructions
- Steam Cauliflower: Steam the chopped cauliflower until tender, about 10-15 minutes. Remove from heat and let cool slightly.
- Prepare Mashed Cauliflower: Transfer the steamed cauliflower to a food processor. Add the almond milk, olive oil or Earth Balance, and season with salt and pepper. Blend until smooth and creamy. Set aside.
- Caramelize Onions: Heat olive oil in a pan over medium-low heat. Add the sliced onions and sprinkle a pinch of salt. Stir to coat with oil and cook slowly, stirring every few minutes, until onions are golden brown and caramelized, approximately 35-40 minutes.
- Add Mushrooms and Deglaze: Add a splash of balsamic vinegar to the caramelized onions to deglaze the pan. Then stir in the sliced baby portobello mushrooms and cook for an additional 3-5 minutes until mushrooms are tender.
- Reheat Mashed Cauliflower: Reheat the mashed cauliflower gently on the stovetop or in the microwave just before serving.
- Serve: Spoon the mashed cauliflower onto plates and top generously with the caramelized onions and mushrooms. Enjoy warm.
Notes
- The cauliflower can be steamed in a steamer basket or in the microwave for about 10 minutes.
- Using Earth Balance instead of olive oil adds a buttery flavor while keeping this vegan.
- Slow cooking the onions is key to developing their natural sweetness and the rich flavor of the dish.
- This dish pairs well with vegan protein options like lentil loaf or baked tofu.
- To reduce cook time for the onions, you can cover the pan to trap moisture, but flavor will be less developed.